- Alon Shaya
- Amanda and Merrill
- Amanda Cohen
- Ana Sortun
- Andrew Zimmern
- Anita Lo
- Canal House
- Cathy Strange
- Chad Sarno
- Charles Phan
- Chris Pandel
- Dan Kluger
- Daniel Patterson
- Deborah Madison
- Dorie Greenspan
- Eamon Rockey
- Edward Lee
- Emma Bengtsson
- Evan and Sarah Rich
- Gavin Kaysen
- Harold Dieterle
- Hugh Acheson
- Ivy Mix
- Jenn Louis
- Jerry Traunfeld
- Jim Meehan
- JJ Johnson
- Jonathan Waxman
- Julie Reiner
- Justin Devillier
- Justin Smillie
- Karl Franz Williams
- Kevin Gillespie
- Maura Kilpatrick
- Melissa Clark
- Michael Anthony
- Michael Solomonov
- Michael Tusk
- Mindy Segal
- Nancy Silverton
- Naomi Pomeroy
- Nicole Krasinski & Stuart Brioza
- Paul Kahan
- Rick Bayless
- Seamus Mullen
- Sean Brock
- Sebastien Rouxel
- Stephanie Izard
- Suvir Saran
- Thomas McNaughton
- Tony Mantuano
- Zakary Pelaccio
What’s a guy from Philly doing in New Orleans cooking modern Israeli food? Killing it. From pizza to pita, Alon Shaya does it all.
Amanda Hesser and Merrill Stubbs are the power duo behind Food52, the cooking site renowned for its vibrant community of talented home chefs and knockout photography.
The chef and owner of Dirt Candy, an acclaimed vegetarian restaurant in New York City, Cohen is a pioneer in the world of produce-focused, high-end cuisine.
Inventive Turkish, Lebanese, and Greek cuisine is the strong suit of chef Ana Sortun, whose restaurant Oleana is a beloved fixture in Cambridge, Massachusetts.
Lo’s classical French training shines in her intricate, eclectic dishes, which might mingle chicken with sherry, white truffles, and—unexpectedly!—pig’s feet.
American seasonal cuisine is the driving force behind recipes from cookbook authors Melissa Hamilton and Christopher Hirsheimer—the co-founder of Saveur magazine.
The cheese pro explains how to properly eat cheddar—did you know there’s a technique?—and waxes poetic about Camembert, Brie, and triple crème.
Vegetarian and vegan dishes are the highlights of Sarno’s cooking, whether it’s a dairy-free, cashew-based ice cream or savory, satisfying artichoke crostini.
Phan’s hallmark is thoughtfully sourced modern Vietnamese food, such as Alaskan king crab with cellophane noodles and delightfully simple, DIY spring rolls.
Effusive Midwestern charm and a sense of goodwill infuse Pandel’s dishes, which are rooted in classic French technique but tend to feature Midwestern ingredients.
White pizza with prosciutto and dates, anyone? Kluger does upscale American cuisine, with eclectic international ingredients and a beautiful presentation.
Although his flagship California restaurant highlights elegant, French-inflected cuisine, Patterson has concocted a number of dazzling Asian-inspired dishes for us.
Madison wrote The Greens Cookbook—a groundbreaking vegetarian cookbook whose black bean chili has become a staple of many—and has a fabulous way with produce.
A baker's baker. Renowned for her cookies and tarts, Dorie has written cookbooks with the likes of Pierre Hermé and Julia Child.
Distinctive cocktails—such as a drink mingling Earl Grey tea with Irish whiskey and honey, and a punch with cinnamon and Madeira—are this bartender’s hallmarks.
The title of Lee's cookbook, Smoke & Pickles, encapsulates his Southern-style, eclectic cuisine, such as gazpacho with tiny clams and Korean gochujang chili sauce.
From a small fishing village in Sweden to Michelin stardom in NYC, Emma Bengtsson is known for putting an urban spin on nostalgic Nordic flavors.
This husband-and-wife duo have sharp resumés (Coi, Quince, Michael Mina) and cook skillful seasonal fare like sugar snap peas laced with mustard and horseradish.
Though Dieterle was raised Italian-American in Long Island—Sunday gravy suppers and all—today the Top Chef champion cooks elegant Thai food in New York City.
Renowned for his sense of humor, smart Southern cuisine, and skill with pickles and other acidic elements, Hugh Acheson is a fixture in Georgia—and on Top Chef.
Known for her chops with complex mezcal and rum cocktails, Mix runs a super-awesome Brooklyn bar and founded the all-female bartending competition Speed Rack.
Jenn Louis specializes in sophisticated but straightforward fare that boasts Italian and Middle Eastern inflections, with the best ingredients that the Pacific Northwest has to offer.
At his Seattle restaurants Poppy and Lionhead, Traunfeld reinvents Indian and Sichuan cuisine, both hewing to tradition and using local, seasonal ingredients.
The founder of one of New York’s iconic speakeasies, Meehan has been a major player in the city’s cocktail revival, and shares his riffs on great classic drinks.
“Afro-American-Asian oxtail dumplings” is a sample JJ Johnson dish name—and a fair symbol of his approach to “modern African” cuisine at The Cecil, in Harlem.
His claim to fame? Maybe the Platonic ideal of roast chicken, drizzled with a robust Italian salsa verde. (His fried chicken recipe, on Panna, is equally good!)
Renowned for her role in reviving New York’s serious cocktail scene, Julie Reiner is the mastermind behind Pegu Club, Clover Club, and the Flatiron Lounge.
Turtle Bolognese or Blue Crab Beignets, anyone? This adopted New Orleanian—he hails from California—has a real knack for Southern-inflected Old World cuisine.
The Upland chef is known for his skill with meat, so we’re particularly thrilled to have his recipes for grilled chicken and braised rabbit with pappardelle.
Known for his fresh takes on Caribbean drinks and his keen sense of rum history, bartender Karl Franz Williams owns Solomon & Kuff and 67 Orange Street in Harlem.
Killer renditions of All-American classics such as chili dogs, banana pudding, and skillet chicken are hallmarks of this Georgia-born, Top Chef fan favorite.
Using traditional ingredients from the Middle East, Maura Kilpatrick creates contemporary versions of classic desserts from Turkey, Egypt, and beyond.
When Michael Anthony first moved to Tokyo, he had no intention of becoming a chef—but a stint at Bistro Shima soon changed his mind.
Solomonov’s Philadelphia restaurant Zahav helped launch a revival of high-end Israeli cooking in America. We’re thrilled to have his lamb and silky hummus recipes.
His training in France and Italy influences the Old World fare Tusk cooks today in San Francisco, from roasted figs with red wine to summer squash risotto.
Whether she's baking snickerdoodles or granola bars with marijuana, Mindy Segal is the ultimate cookie nerd.
Once, legend has it, Nancy Silverton baked a tart so good, it made Julia Child cry. These days, though, she makes more pizzas than tarts: You can find her in LA at Osteria Mozza and Pizzeria Mozza.
Renowned for the killer fried chicken and the dim sum cart service at their Bay Area restaurant, this husband-and-wife duo gave us a knockout pork ribs recipe.
An iconic figure in the Chicago food world, Kahan is known for sophisticated takes on old-school Americana. Baked Alaska with apples and brown butter, anyone?
A veteran of some of Spain’s best kitchens, Seamus Mullen is now New York’s authority on Spanish cooking, from tapas to paella, grilled octopus to Basque cider.
Sean Brock grew up in rural Virginia, where—as he puts it—"if you were eating, you were eating from the garden or the basement." He cooked his way through the Southern United States before opening Husk in Charleston.
Thomas Keller’s former pastry chef remains a superstar in the world of sweets, and we’ve snagged his gorgeous flourless chocolate cake and crème brûlée recipes.
Stephanie is the chef behind Chicago's Girl and the Goat and its highly acclaimed follow-up, Little Goat, which encompasses a diner, coffee shop, bakery, and bar.
From classic chicken tikka masala to comforting dal, Saran honors and demystifies traditional Indian cuisine with an accessible approach to technique and flavor.
Known for his fresh, garden-to-table cuisine, McNaughton uses local ingredients to create bold flavors, like a pork tenderloin with squash, tomato, and basil.
James Beard winner Tony Mantuano is an influential culinary voice, a chef who has been on the ground floor of defining true Italian cuisine in the United States.
With a globe-spanning array of influences—from Malaysia to New York’s Hudson Valley—Zakary Pelaccio’s food defies categorization. The uniting factor? Awesomeness.